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Patatas Bravas and Piquillo Pepper Aioli

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Patatas Bravas and Piquillo Pepper Aioli
Votes: 8
Rating: 3.5
You:
Rate this recipe!
Servings
6-8
Ingredients
For the potatoes
  • 6 russet potatoes
  • 1/4 cup vegetable oil for frying
  • sea salt to taste
  • ground black pepper to taste
For the aioli
  • 8 ounces piquillo peppers drained
  • 2 egg yolks
  • 2 cloves garlic
  • 2 limes juiced
  • 1 teaspoon Smoked paprika
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
Garnishes
  • Rosemary leaves
  • Thyme leaves
  • Smoked paprika
Servings
6-8
Ingredients
For the potatoes
  • 6 russet potatoes
  • 1/4 cup vegetable oil for frying
  • sea salt to taste
  • ground black pepper to taste
For the aioli
  • 8 ounces piquillo peppers drained
  • 2 egg yolks
  • 2 cloves garlic
  • 2 limes juiced
  • 1 teaspoon Smoked paprika
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
Garnishes
  • Rosemary leaves
  • Thyme leaves
  • Smoked paprika
Votes: 8
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. In large saucepan, add potatoes and enough water to cover by 1 inch. Bring to boil and cook until potatoes are tender. Drain and cool potatoes, then break into chunks.
  2. In large saucepan, heat vegetable oil over high heat until it reaches 375 degrees F. Fry potatoes in batches, drain on paper towels, and season with salt and pepper.
  3. In blender, combine peppers, yolks, garlic, lime juice, paprika and olive oil; blend until smooth and emulsified. Season with salt and pepper.
  4. Serve fried potatoes alongside aioli, sprinkled with rosemary, thyme and paprika.
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